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Thumbprint Cookies

Thumbprint Cookies
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Classic thumbprint cookies with a sweet jam filling and an optional pecan coating.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup finely chopped pecans (optional, for rolling)
  • 1/2 cup fruit jam or preserves (e.g., raspberry, apricot)

Instructions

  1. In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
  2. Beat in egg yolks and vanilla extract until well combined.
  3. In a separate medium bowl, whisk together flour and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined and a soft dough forms.
  5. If desired, place finely chopped pecans in a shallow dish. Roll dough into 1-inch balls. If using pecans, roll the balls in pecans to coat.
  6. Place balls on ungreased baking sheets, about 2 inches apart. Using your thumb or the back of a measuring spoon, make an indentation in the center of each cookie.
  7. Fill each indentation with about 1/2 teaspoon of your preferred jam.
  8. Bake for 12-15 minutes, or until the edges are lightly golden.
  9. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Notes

  • Ensure butter is softened but not melted for the best cookie texture.
  • Do not overmix the dough once the flour is added to prevent tough cookies.
  • Adjust baking time slightly based on your oven.
  • Allow cookies to cool completely before storing to prevent the jam from becoming too runny.

Nutrition

Find it online: https://www.masterthecook.com/thumbprint-cookies/